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Crock Pot Shredded Beef Tacos Recipe

  • 4servings
  • 300minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds beef chuck roast cut into 3" cubes

  2. 1/2 teaspoon salt

  3. 1 teaspoon freshly ground black pepper

  4. 2 tablespoons canola oil

  5. 1 jar roja slow cooking sauce

  6. 12 corn tortillas warmed

  7. 3/4 cup chopped white onion

  8. 3/4 cup chopped fresh cilantro

  9. 3/4 cup shredded jack cheese or queso fresco

Instructions Jump to Ingredients ↑

  1. Season the beef with salt and pepper.

  2. In a large fry pan over medium high heat warm 2 tablespoons of the oil until almost smoking.

  3. Working in batches brown beef 2 minutes per side adding more oil between batches if needed.

  4. Transfer the beef to a slow cooker and add the roja slow cooking sauce.

  5. Cover and cook on high 5 hours.

  6. Transfer the beef to a bowl cover loosely with aluminum foil and let stand for 30 minutes.

  7. Reserve the sauce.

  8. Using 2 forks shred the beef.

  9. Skim the fat off the sauce then stir 1-1/2 cups of the sauce into the beef.

  10. Arrange the beef on the tortillas dividing equally.

  11. Top with the onion, cilantro and cheese.

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